Cast Iron Dutch Oven with Loop Handle, Oven-Safe, 2 Quart

Despite being named a "serving pot", this is a functional Dutch oven. Introductory note: I don't cook. I famously don't cook. I destroy kitchen equipment. I'm known for trying to make ramen and setting the water on fire. I was once boiling water for pasta when the bottom of the pan made a loud explodey noise and developed a new hole. Several friends won't allow me in or near their kitchens now. I recently bought a slew of Lodge Logic stuff, after resigning myself to the fact that the price tag on my nice cookware, coupled with the knowledge that I explode or incinerate anything cooking-related that I touch, is going to forever intimidate me into leaving them unused in the cupboard. Cast iron, I thought, should be able to survive even me. I did season my "pre-seasoned" pots, by warming them on the stovetop, wiping them down with Crisco, and stacking them in a 350-degree oven for an hour with a cookie sheet under them to catch drips. Every one of them has performed superbly since, handling everything I've thrown at them flawlessly. If you're a terrible cook -- and I mean, water-catches-fire, pans-explode, dangerously terrible cook like me-- give cast iron a try before you give up. Crazy let's-see-if-this-works attempt one, modified from a much larger recipe: Set the oven preheating to 350. On a medium-low burner (about "three-and-a-half" on my electric range), cook about two inches of a roll of sausage in the pot. Peel and slice a potato while it cooks, while desultorily poking at the sausage occasionally to turn it and break it into clumps. The sausage should be nice and brown and done through before you scoop it out onto a paper towel to drain. After scooping out the sausage onto a paper towel, but leaving the sausage grease in the pan, spread the potato slices across the bottom. Stir and turn them for a few minutes, then spread them out into a single layer again and crumble the cooked sausage over them. Pour about half a small carton of egg substitute over the sausage and potatoes. Cover with grated Cheddar or sliced cheese-food-product. Put the lid on, bang the whole mess into the oven, and ignore it for a while. When your stomach rumbles, wander back to it and find a poofy, unhealthy, delicious mess of breakfast inside. This turned out so well I had three breakfasts in a row, at one sitting. If you want to look like you know what you're doing, get some small, cute cookie cutters and cut out a few shapes from the cooked potato slices. Save these out and put them on top of the cheese during the oven phase. This makes the final dish look like you know what you're doing and spent hours at it. Total time actually working: 15 minutes. Crazy let's-see-if-this-works attempt two, also modified from a larger recipe: Gather a 30-ish-ounce can of peaches in syrup, a cheap box of plain cake mix, some cinnamon, and some butter. Dump the can of peaches in the pot, with about half the syrup. Shake out half the box of cake mix on top at pat it out even with a spoon or spatula or something. Sprinkle cinnamon over that and put a few dollops of butter around the surface. Put the lid on, shove it in the oven, and turn the oven on to 350. (Forgetting about -- I mean, choosing against! -- preheating the oven lets the pot warm with the oven and prevents thermal shock.) After an hour or so (or however long it takes to watch the new episode of Doctor Who and forget about the cobbler completely), remember in a startled panic that "OH WHOOPS I HAVE FOOD IN THE OVEN!" and run to check on it. Chances are, the tantalizing smell of the cake mix baking together with the peach syrup was what reminded you of your food, and the cobbler is ready to serve. Present it to your guests as though you spent more than 5 minutes upending boxes, jars, and cans into an empty pot, and watch it disappear. Thanks to cast iron, I might get the hang of this cooking thing after all. More seriously, I have yet to make something in this pot that didn't come out delicious, and -- I cannot emphasize this enough -- *I can't cook*. I could theorize about how the even heating and lack of hot spots makes the pot act more the way inexperienced chefs expect a pot to act, or I could go on about the effects of starting on the stovetop and transferring the dish to the oven, or I could rhapsodize about the joys of a pot allergic to being washed that only needs wiping clean and a light coating of oil before storing it, but the gist is this: ANYONE can cook in cast iron. Even me. And for experimenting, or cooking for one or two people, this little skillet/saucepan/casserole-dish is an inexpensive (and thus far indestructible!) way to start. Just... don't put it in the microwave. Stay away from the microwave, and you'll be fine.

I bought the 2 quart version last month. I really like it for it's size and versatility if you're making a meal that you serve. I found that the 2 quart was a bit deep to eat directly out of so I looked at the 1 quart. I put it in my wish list since I couldn't convince myself that the 1 quart was more expensive than the 2 quart. Well last week the price of the 1 quart went down to more than $15 lower so I immediately place an order. I have purchased many Lodge pans from Amazon as well as Lodge itself. Except for the 12 inch Wok arriving in a generic Lodge box (order from Lodge) this 1 quart came factory sealed in a nice yellow Lodge box. This was the first thing that impressed me. Then I opened the box, there were a few excess seasoning around the handle edges but nothing that a little bit of use and re-seasoning can't fix. Even though it arrived late (9pm), I needed to find out if another reviewer was correct about it being the perfect size for a simple packaged ramen. As you can see in the attached picture, it was in fact a perfect size. The hard noodles were very slightly bigger in a couple of corners but a seconds in the boiling water took care of this issue. I usually don't cover ramen when I cook it, but since I had a cover, it worked perfect and it seemed like it helped with the cooking. No boil over at all. No issue with eating right out of the pan; mind the hot handles. Last night I tried out a concentrated Campbell soup. Again, perfect size for a the can content with a can of water. Covered again and heated on a low flame. Can out perfect and again was the right depth for eating right out of the pan. I was still hungry, so I wiped the pan, sprayed with vegetable oil and cooked up a ground beef patty, added onions, pepper and mushrooms. Very versatile. I've done this same thing with the 2 quart but I end up making too much. This 1 quart prevents me from over eating. Yeah, yeah, I should have stopped with just the soap but I was excited with my new pad. I see that today the price is still down so if you're on the fence, today is your day.

What can I say...it is cast iron... It is a nice small 8" casserole with a lid; not too large for an elderly-type person to handle. I look forward to discovering many uses for it.

Lodge is my favorite go-to for cast iron. I make my sourdough bread in this. It's the perfect size.

Good Dutch oven. Just the right size.

Perfect size to pack for camping. Doesn’t take a lot of room. Enough to cook for 2-3 people.

Purchased the 2 quart Dutch over for making artisan bread for 2 people. Works great for No Knead Bread too. I use this one exclusively for bread and line the bottom with parchment paper for bread making. After bread has been removed by lift corners of parchment paper, let pan cool down and just wipe out. I have been using cast iron for years , years with great success. Lodge cast iron has never let me down. Once I have received a new piece, I wash it and dry it completely. Then I re-season it right away in the oven according to the Lodge site. Look it up and it will explain their process and how to maintain your cast iron properly! If you receive a new piece that has some coating coming off or looks like rust, that is the seasoning process, not damaged! Go to their website under season cast iron. If you are not regularly cooking in it with oils, you will need to season it from time to time. Very very easy process. Every time I use acidity type food or heavy washing, I season it in the oven again. I have some pieces that have been used by two other generations. They are still going strong and I keep the well seasoned to protect and preserve them for my own use! Can’t go wrong with cast iron if you like to cook, you will have cook ware for a life time.

I was raised in a CAST IRON HOUSEHOLD. I am a 4TH generation, Lodge user. I CONVERTED TO FULLY CAST IRON- 2 YEARS AGO. So all of my cookware is LODGE OR LE CRUESET. I do own this pot, in the 2, 5, 10 QUART capacity. This one the little family size pot. And I know people say, FAMILY SIZE? I mean 4-6 PORTION SIZE EATERS ( large portions). When you need a pot that can easily make a party size CHILLI. or for easy curries. It's great if you don't have a CLAY POT for INDIAN and MIDDLE EASTERN recipes. Also, excellent for ONE POT STEW NIGHT. throw in 1 pound of TOUGH MEAT, a little oil and water and your favorite herbs and spices, and bake in oven for 4 hours- and u have an amazing meal. GREAT FOR MAC AND CHEESE, too. BREAD MAKING. IT's just the perfect pot, for EVERYDAY USE. It is not truly pre-seasoned. I STRONGLY, suggest, taking a paper towel, of veggie oil, and RE-SEASONING this before first use. ( YOU RUB with the veggie oil, inside and out BOTH POT AND LID, and place pot and lid on a large cookie sheet face down- and BAKE ON 350 for 2 hours). REPEAT THIS PROCESS AT LEAST BI-WEEKLY, in the course of 2 years. AND THIS POT SHOULD LAST A LIFETIME- literally. Then season on occasion 1-2 times per year. At this price point, GRAB 2 OR EVEN 4 OF THESE. You will be glad you did. Yes, it is that perfect, and looks great on the table.

It's adorable,great little size can't wait to make some roast and sew in it!

Mal emballée, sans rembourrage, couvercle égratigné.

LINDAASSSSSS PODEM COMPRARRRRRRRR

Use I fry in it. Had taken it to use as a kadhai with high sides which is necessary for safety while frying and flat surface allows more number to be fried at once. One cup of oil was sufficient to fry 20 small koftas, 8 in one time. First time I washed with hot water after unboxing then towel dry it then put on stove on low heat to dry it completely. Then hovered my hand over it, if I feel medium heat put 4-5 drops of vegetable oil in it. With clean cotton cloth rubbed it all over. Then from different side rubbed to remove all the excess oil, put the gas on medium to high and let it there for 15-20 mins let all the oil smoke. After 7 min reduce heat to medium. And it will turn more black. After it cooled down stored it in dry place. I also made upma it in, sauted veg in it. I'm happy. The only downside is you can't cook Indian onion tomatoes Masala coz it will react with iron and give bad metallic taste. For that I bought sthal stainless kadhai that is Also very good Wash After cooking remove food Used scotch bright BRUSH not steel one to scrub and food sticking to it. Add. HOT water. Don't boil water in it, add hot water and scrub. As it is non stick all food will come off. Rinse. Towel dry Dry on stove Rub few drops of oil not more than that to avoid greasy mess Store In a dry place

This is ideal for a home of 2. Unfortunately it was toi small for us so I had to send it back and order a bigger one. But I am very happy with that brand and can’t wait for the replacement to be delivered